Prepare 400g Asparagus by snapping off the thick bottom ends where they naturally break.

Tip – If the asparagus is especially thick stemmed, use a peeler to shave off some of the tougher outer stalk from the bottom half of each stalk.

Cook the asparagus in a frying pan on a high heat using a few sprays of Frylight. Keep the asparagus moving around the pan by gently shaking it every 20 seconds or so so no one side catches. They’re done when the stems are a little soft to the touch and a little charred. This should take 4 to 5 minutes.

Remove the asparagus from the pan and cover with foil to keep warm.

Fill the frying pan with the now boiled kettle water and poach 4 Eggs.

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